And here we have the first recipe of this years Vegan Mofo. I had been making these muffins regularly and kept meaning to get the recipe up here, but they always got eaten before I had a chance to take pictures. The recipe is very simple, and requires no unusual “vegan” ingredients, other than vegan chocolate chips and some Earth Balance for the topping (in a pinch you could omit the streusel topping and replace the chocolate with nuts or dried fruit). Give these a try and you will soon be whipping up a batch every weekend. Feel free to substitute the nut of your choice.
Chocolate Chip Banana Muffins
Makes about 16
2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/3 cup canola oil
4 ripe bananas (very ripe)
1/4 cup water
1 tsp vanilla extract
1 cup vegan chocolate chips
1/2 cup all pourpose flour
1/2 cup brown sugar
1/2 cup hazelnuts, roughly chopped
1/4 cup Earth Balance, or other vegan non-hydrogenated margarine.
Preheat oven to 350°
Grease muffin tins (or use liners and set aside).
Combine all the streusel ingredients except margarine in a medium bowl. Using your fingers or a pastry blender cut the margarine into the mixture until you have clumps the size of peas. Put the streusel mixture in the refrigerator until ready to use.
In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), place the bananas and beat with the paddle attachment until mashed. Add the oil, sugar, water, vanilla and beat till nearly smooth. Add the chocolate and flour mixture and mix.
Spoon into prepared tins and divide the streusel mixture evenly over the tops of the muffins.
Bake 25-30 min, or until the muffins test done with a knife or toothpick inserted into the center.